Gold Bar @ Tropicana Avenue: Craft Beer & Comfort Food

Whether you come for a hearty meal and wind up hanging out at the bar afterwards, or you’re just stopping in to grab a glass of wine, craft beers and a small gourmet bite, Gold Bar has more than its fair share of great food & awesome booze.

Gold Bar

More than just a bar, they cool enough to stand on their own and lure in a fun crowd that has outgrown the fratty, beer-centric atmosphere found in too many neighborhood bars.

As you’ve noticed, bars are as bountiful as cafes in Klang Valley, but there are a few that raise their drinks, and their dishes to an art form. So don’t just settle for typical bars and instead, hit this crowd-pleasing gastropub, where the scene is chill and the food is hearty though they were some minor hits & misses – like Gold Bar.

Are you a beer lover?
If someone hands you a Heineken will you shame him with a disappointed look? And drinking beer out of a can is pure blasphemy in your opinion? You are going to enjoy this, beer aficionados!

Gold Bar has 20 types of craft beer from Austria & Germany! And they are the sole distributor in Malaysia.

And what’s a craft beer actually?
In order to call your beer a true craft beer, you have to be a small brewery, looking for innovation in taste, whilst using traditional brewing ingredients like malt and adding non-traditional ingredients for distinctiveness. In addition a craft beer brewer is to the largest part independent and seeks to connect with customers directly and individualistically. In that sense: Prost!

Braised Pork Belly – RM29
Braised for 6 hours, the meat was soft, tender and melts in your mouth. Very well marinated and flavoured infused too.

Brioche Beef Stew – RM30
Australian brisket cooked in dark beer & malt vinegar, served in thick toasted brioche.
We love how they serve the stew as the gravy will slowly penetrate into the brioche. Plus, the brioche tasted very buttery too. Added with the flavours from the beef, it was a double yum.

Pink Salmon – RM30
Cooked via sous vide, it’s placed in a vacuum sealed bag & cooked in a temperature controlled water bath. Served with mash, steamed vegetable & chilli oil.
Personally, we don’t fancy this dish as we prefer Salmon to be pan fried or baked to that it has the fragrance, yet retaining the crispy skin. Also the presentation could be better.

Half Baked Chocolate – RM18
A great way to end the night. With delicious desserts of course! Not overly sweet hot molten chocolate served with vanilla ice cream. What could go wrong? Forget the calories.